Peppercorn Beef Tenderloin with Celeriac Potato Cake


4 x Seven-ounce filet mignons Five peppercorn mix - (2 black, 2 white, 2 green, 2 pink, 1szechwan) 1 cup Canola oil 1 tbl Chopped garlic 1 x Rosemary sprig Salt to taste Celeriac Potato Cake see * Note Fried Garlic And Baby Spinach Saute see * Note Basil Oil see * Note 1 cup Demi-glace (optional)


* Coat the beef with the peppercorns and marinate in oil, garlic and rosemary for 4 hours or overnight, refrigerated. * Season beef with salt and sear in a heavy pan. Turn beef over and place in 375 degree oven for 8 to 12 minutes depending on thickness of filet. Cook until medium-rare. * Place beef on top of a Celeriac Potato Cake so that it will absorb the juices of the beef. Make 3 mounds of the Fried Garlic And Baby Spinach Saute around the beef and drizzle with Basil Oil and demi-glace. * This recipe yields 4 servings. * Suggested Wine: Villa Caffagio, Chianti Classico, Vendemmia, 1996 * Comments: The original recipe title as listed is "5 Peppercorn Beef Tenderloin With Celeriac-Potato Cake Fried Garlic And Baby Spinach Saute With Basil Oil".


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